Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 oz bowtie pasta (or any short pasta); 1 tablespoon olive oil; 4 cups corn (about 5 ears or use frozen corn, thawed); 1/2 cup mayonnaise; 1/2 cup sour cream; 1 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional, for heat); 1/4 teaspoon salt, or to taste; 1/4 teaspoon pepper, or to taste; Juice of 1 lime; 1/2 cup crumbled cotija cheese (or feta); 1/4 cup finely chopped fresh cilantro; 1/4 cup chopped green onions; 1 jalapeño, seeded and finely chopped (optional)

Why You’ll Love Mexican Street Corn Pasta SaladRecipe

You get the best of both worlds: comforting pasta and the fresh, zesty taste of street‑corn toppings.
It’s loaded with texture and color: creamy avocado, crunchy corn, crisp bacon, tender beans, vibrant herbs.
The bold chili‑lime dressing brings brightness and a gentle kick without overwhelming.
It’s versatile — perfect as a side dish for barbecues, a potluck hit, or even a main on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salad:

Mini bowtie pasta (uncooked)
Corn (fresh, frozen, or canned)
Green onions, finely diced
Cilantro, finely diced
Jalapeño, finely diced (remove ribs/seeds for less heat)
Bacon, cooked and finely diced
Cotija cheese (or substitute another crumbly salty cheese)
Avocado, diced
Black beans, drained and rinsed

Dressing:

Mayonnaise
Chili powder
Paprika
Ground cumin
Sriracha (or other hot sauce)
Lime zest
Fresh lime juice
Salt and pepper

Directions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain, rinse briefly under cold water, shake off excess water, and allow to dry slightly.
Prepare the corn: You can grill fresh corn (brush with oil, season lightly, then grill until browned), or use frozen/canned corn and sauté in butter until lightly browned. Then cool.
Prep the other ingredients: Dice the green onions, cilantro, jalapeño, bacon (if not already cooked), and avocado. Rinse and drain black beans.
Make the dressing: In a bowl, whisk together mayonnaise, chili powder, paprika, cumin, Sriracha, lime zest, and lime juice. Season with salt and pepper to taste. Chill until ready to use.
Assemble the salad: In a large bowl, combine the cooled pasta, cooled corn, avocado, green onions, cilantro, jalapeño, bacon, and cotija cheese. If you’ll be serving later, hold off adding avocado, bacon, and cheese until just before serving.
Add the dressing: Drizzle the dressing over the salad and gently toss everything together until coated. Serve immediately or chill and serve later.

Servings and timing

Serves: 6 (as a side dish)
Prep time: approx. 25 minutes
Cook time: approx. 9 minutes
Total time: approx. 34 minutes

Variations

Make it vegetarian: Omit the bacon and perhaps add roasted chickpeas or toasted almonds for crunch.
Make it vegan: Use a plant‑based mayonnaise, swap cotija for a vegan crumbly cheese, omit bacon.
Change the pasta: Use another small pasta shape like cavatappi, shells, or penne for variation.
Spice it up: Increase the jalapeño or add cayenne pepper or hot sauce in the dressing for more heat.
Add veggies: Mix in roasted bell peppers, cherry tomatoes, or grilled zucchini for extra color and nutrition.
Make it gluten‑free: Use a gluten‑free pasta.

Storage/Reheating

If making ahead: Store the salad and the dressing separately in sealed containers in the refrigerator. Add the dressing, cheese, bacon, and avocado just before serving for best texture and freshness.
Once dressed: Keep refrigerated and consume within 2‑3 days for optimal taste and texture.
Reheating: Because this is a cold salad, reheating isn’t necessary or recommended. Just give a good toss when removing from fridge and add any fresh ingredients if held back.
Avocado tip: If diced avocado is added ahead of time, it may brown slightly — add just before serving if you want maximum visual freshness.

FAQs

What kind of pasta works best for this salad?

Small shapes with ridges (like mini bowtie, cavatappi, shells) work best because they hold the dressing and mix‑ins well.

Can I use canned corn instead of fresh or frozen?

Yes — you can use canned corn (drained) or frozen corn, and if you like, sauté it briefly for a bit of char/browning to mimic grilled flavor.

How do I prevent the avocado from turning brown?

Add the diced avocado just before serving if possible. If prepping ahead, dress the avocado with a little lime juice and store it separately until serving.

Can I make this ahead of time for a potluck?

Absolutely. Store the salad (without avocado, cheese, bacon) and dressing separately. Mix just before serving for best texture.

How spicy is this salad?

It has a mild to moderate heat depending on how much jalapeño and hot sauce you use. You can reduce or omit jalapeño or hot sauce for less spice.

Is this salad suitable for meal prep?

Yes — it holds up well in the fridge for a couple of days, making it a good option for make‑ahead lunches or side dishes.

Can I make it gluten‑free?

Yes — simply use a gluten‑free pasta of your choice and ensure any other ingredients (dressings, cheese) are gluten‑free certified if needed.

What can I substitute for cotija cheese?

If cotija isn’t available, you can use feta or another crumbly salty white cheese to get that texture and flavor contrast.

How should I store leftovers?

After dressing the salad, store leftovers in an airtight container in the refrigerator. Consume within 2‑3 days for best quality. Keep any fresh ingredients (avocado, bacon, cheese) separate if you prefer freshness.

Can I adjust this to be more protein‑rich?

Yes — you could add grilled chicken, shrimp, or even extra beans (like chickpeas) to boost the protein content.

Conclusion

If you’re looking for a flavorful, colorful, and crowd‑pleasing pasta salad, this Mexican Street Corn Pasta Salad hits all the marks. It blends the beloved flavors of street‑corn with hearty pasta, fresh herbs, and a creamy chili‑lime dressing for a dish that works beautifully as a side or even a main. Whether you’re prepping for a gathering, packing lunches for the week, or simply craving something different for dinner, this recipe delivers on taste and appeal.